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Maple-Glazed Roasted Turkey Breast

A quick and delicious way to enjoy roast turkey with a sweet maple glaze, perfect for holidays or weeknight meals.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Maple Glaze
  • 1/2 cup pure maple syrup Use Grade A for milder flavor, Grade B for stronger.
  • 1/4 cup Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce Substitute tamari for gluten-free.
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
For the Turkey
  • 1 whole boneless turkey breast (about 3–4 pounds) Feeds about 4–6 people as a main course.
  • Fresh herbs thyme or rosemary For garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Position a rack in the center.
  2. In a bowl, whisk together the maple syrup, Dijon, olive oil, soy sauce, apple cider vinegar, garlic powder, onion powder, black pepper, and salt until smooth.
  3. Pat the turkey breast dry with paper towels for better caramelization.
  4. Brush the turkey generously with most of the glaze, coating all sides. Reserve 2–3 tablespoons of glaze for basting.
  5. Insert a meat thermometer into the thickest part of the breast without touching any bone.
Cooking
  1. Roast the turkey for about 1.5 to 2 hours, basting with the reserved glaze every 30 minutes.
  2. When the internal temperature reaches 165°F (75°C), remove from the oven.
  3. If the glaze is browning too quickly, tent loosely with foil.
Resting and Serving
  1. Cover the turkey loosely with aluminum foil and let it rest for 15–20 minutes.
  2. Slice against the grain into even pieces. Arrange on a platter, drizzle any remaining glaze over the slices, and garnish with fresh herbs.

Notes

Store leftover sliced turkey in an airtight container within 2 hours of cooking. Consume within 3–4 days. For longer storage, freeze slices in a single layer and keep up to 3 months. Always ensure reheated turkey reaches 165°F (74°C) before serving.